Name: Unique Croissant Dough with Charcoal or Squid Ink
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 3⅓ cups (420g) all-purpose flour; 1 tbsp (18g) fresh yeast; 1/4 cup (50g) fine sugar; 1 tbsp (12g) milk powder; 1.5 tbsp (20g) egg; 1 tsp (6g) honey; 1 tsp (3g) charcoal powder or squid ink

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This croissant dough recipe puts a bold twist on the classic pastry by introducing charcoal powder or squid ink. It’s a modern spin with a stunning visual appeal and a subtle depth of flavor that makes it perfect for creative bakers looking to try something different.

Unique Croissant Dough with Charcoal or Squid Ink

Why I Love This Recipe

I love how this recipe balances the traditional buttery richness of croissant dough with an unexpected ingredient like charcoal or squid ink. The texture is light, flaky, and layered—just like a croissant should be—but the unique color and hint of earthiness or umami take it to another level. It’s a great conversation starter and a showstopper for any brunch table or bakery case.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour: 3⅓ cups (420g)
fresh yeast: 1 tbsp (18g)
fine sugar: 1/4 cup (50g)
milk powder: 1 tbsp (12g)
egg: 1.5 tbsp (20g)
honey: 1 tsp (6g)
charcoal powder or squid ink: 1 tsp (3g)

Directions

I begin by mixing the flour, sugar, milk powder, and yeast in a large mixing bowl.
In a separate bowl, I combine the egg, honey, and charcoal powder (or squid ink) until smooth.
I gradually mix the wet ingredients into the dry mixture until it starts to come together into a dough.
Once a dough forms, I knead it until it’s smooth and elastic—this usually takes around 8–10 minutes.
I cover the dough and let it rise in a warm place for about an hour or until doubled in size.
After the first proof, I proceed to laminate the dough with butter, folding and rolling it to create those iconic croissant layers.
I shape the dough into croissants or other desired forms and let them proof again until puffy.
I bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until golden and flaky.

Servings and Timing

This recipe yields about 12 medium croissants.
Prep Time: 2 hours (including lamination and rising time)
Bake Time: 20–25 minutes
Total Time: Around 2.5 hours

Variations

Classic Version: I skip the charcoal or squid ink for a traditional buttery croissant.
Savory Option: I add cheese or herbs to the dough layers for a savory twist.
Sweet Fillings: I fill the croissants with chocolate, jam, or almond paste before baking.
Color Play: I swirl in both plain and charcoal dough for a marbled effect.

Storage/Reheating

I store leftover croissants in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, I pop them in a 300°F (150°C) oven for 5–10 minutes until warm and crispy. I avoid microwaving, as it softens the flakiness.

FAQs

What does charcoal or squid ink add to croissant dough?

I find that charcoal adds a subtle earthy flavor and dramatic black color, while squid ink offers a mild umami taste with the same dark aesthetic.

Can I use dry yeast instead of fresh yeast?

Yes, I substitute fresh yeast with about 2¼ tsp of active dry yeast. I always bloom it in warm water before adding.

Is milk powder necessary?

While it adds richness and color, I can skip it or replace it with a splash of milk in the liquid ingredients.

How do I laminate the dough properly?

I keep the butter and dough cold, fold it into thirds (like a letter), and roll out between folds, usually doing three folds for ideal layering.

Can I freeze the dough?

Yes, I freeze the shaped, unbaked croissants after the first proof. When ready, I thaw overnight in the fridge, then proof and bake as usual.

Conclusion

This croissant dough recipe with charcoal powder or squid ink is a creative twist on a classic pastry. I love how it combines technique with artistry, offering a bold look and a sophisticated flavor. Whether for a special occasion or just to treat myself, this dough is my go-to for something truly unique.